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Classic
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page 125
CHERRY PUDDING.
BEAT six eggs very light, add half a pint of milk, six ounces flour, eight
ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is
beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil
it. Make a sauce of melted butter, sugar and wine.
APPLE PIE.
PUT a crust in the bottom of a dish, put on it a layer of ripe apples, pared and
sliced thin--then a layer of powdered sugar; do this alternately till the dish
is full; put in a few tea-spoonsful of rose water and some cloves--put on a
crust and bake it.
BAKED APPLE PUDDING.
TAKE well flavoured apples, bake, but do not burn them, rub them through a
sieve, take one pound of the apples so prepared, mix with it, while hot, half a
pound of butter, and half a pound of powdered sugar; the rinds of two lemons
grated--and when cold, add six eggs well beaten; put a paste in the bottom of a
dish, and pour in the apples--half an hour will bake it; sift a little sugar on
the apples when baked.
A NICE BOILED PUDDING.
MAKE up a pint of flour at sun rise, exactly as you do for bread; see that it
rises well--have a large pot
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Classic
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